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Aglio e Olio

Ingredients

  • 1 pound uncooked spaghetti
  • 1/2 cup olive oil
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes, or to taste
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh Italian parsley
  • 1 cup finely grated Parmigiano-Reggiano cheese

Cooking Instructions

Step 1: Bring a large pot of lightly salted water to a boil.  Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10-12 minutes.  Drain and transfer to a pasta bowl.

Step 2: While the pasta is cooking, combine olive oil and garlic in a cold skillet.

Step 3: Cook over medium heat to slowly toast garlic, about 10 minutes.  Reduce heat to medium-low when olive oil begins to bubble.  Cook and stir until garlic is golden brown, about another 5 minutes.  Remove from heat.

Step 4: Stir red pepper flakes, salt, and black pepper into pasta.

Step 5: Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.

Step 6: Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Enjoy this simple yet delicious pasta dish from Allrecipes!